Make-Ahead Beef Bourguignon

abc.go.com

Jenny C

subheading: FOR THE BEEF:

1 3- pound boneless beef chuck roast (cut into 1-inch cubes)

2 onions (peeled, diced)

2 cloves garlic (peeled, smashed)

1 tablespoon fresh thyme (leaves only)

1 tablespoon cracked black pepper

2 bay leaves

2 tablespoons olive oil

3 cups red wine

subheading: FOR THE STEW:

2 tablespoons olive oil

6 tablespoons butter (divided)

¾ pound thick cut bacon (cut into ¼-inch slices)

3 cups carrots (peeled, sliced into rounds)

2 tablespoons tomato paste

4 tablespoons all-purpose flour

1 cup organic chicken broth

1 pound frozen pearl onions (thawed, peeled)

¾ pound cremini mushrooms (sliced)

Kosher salt and freshly ground pepper (to taste)

2 cloves garlic (peeled, minced)

crusty bread (to serve)

Directions at abc.go.com

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